Description
This German Chocolate Cheesecake recipe combines a rich, creamy chocolate cheesecake with classic German chocolate cake flavors through a luscious coconut-pecan topping. Baked in a water bath for a silky texture, it features layers of smooth cream cheese filling and a crisp Oreo crust, finished with a decadent chocolate ganache drizzle for an indulgent dessert perfect for any occasion.
Ingredients
Scale
For the Coconut-Pecan Topping:
- 4 large egg yolks
- 12 oz can evaporated milk
- 1 1/2 tsp vanilla extract
- 1 1/2 cups sugar
- 3/4 cup unsalted butter, cubed
- 2 2/3 cups sweetened shredded coconut
- 1 1/4 cups pecans, toasted and chopped
- Pinch of salt
For the Crust:
- 2 1/2 cups Oreo crumbs
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling:
- 24 oz cream cheese, room temperature
- 1 cup sugar
- 1 tbsp all-purpose flour
- 3 tbsp unsweetened cocoa powder
- 1 cup sour cream
- 1/2 tsp vanilla extract
- 8 oz German chocolate, melted
- 4 large eggs, room temperature
For Garnish:
- Remaining coconut-pecan mixture
- Chocolate ganache or sauce (optional)
Instructions
- Prepare Coconut-Pecan Topping: In a medium saucepan, whisk together egg yolks, evaporated milk, and vanilla extract until smooth. Add sugar and cubed butter. Cook over medium heat, stirring constantly for 12-15 minutes or until the mixture thickens. Remove from heat and immediately stir in shredded coconut, toasted chopped pecans, and a pinch of salt. Cover and refrigerate until completely cooled.
- Make the Crust: Preheat the oven to 325°F (163°C). Mix Oreo crumbs with melted butter until evenly combined. Press the mixture firmly onto the bottom and up the sides of a 9-inch springform pan to create an even crust layer. Bake the crust for 8-10 minutes, then allow it to cool completely.
- Prepare Cheesecake Filling: Reduce oven temperature to 300°F (150°C). In a large mixing bowl, beat the cream cheese, sugar, all-purpose flour, and cocoa powder until the mixture is smooth and creamy with no lumps. Add sour cream and vanilla extract and mix until combined. Stir in the melted German chocolate until fully incorporated. Add eggs one at a time, beating just until combined after each addition; be careful not to overmix.
- Assemble Cheesecake: Pour one cup of the cheesecake batter evenly over the cooled crust. Spoon 1 1/2 cups of the chilled coconut-pecan topping evenly over the batter layer. Pour the remaining batter on top to cover the topping completely. Wrap the bottom of the springform pan in foil to prevent leaks, then place the pan in a larger baking dish or roasting pan. Pour hot water into the outer pan until it reaches about halfway up the springform pan, creating a water bath for gentle, even baking.
- Bake the Cheesecake: Bake for 1 hour and 25-30 minutes, or until the center is mostly set but still slightly jiggly. After baking, turn off the oven and let the cheesecake sit inside with the door closed for 30 minutes to finish setting gently.
- Cool and Chill: Crack the oven door open and let the cheesecake cool for an additional 30 minutes. Remove the springform pan from the water bath and take off the foil. Refrigerate the cheesecake for 5-6 hours or overnight until fully set and chilled.
- Finish and Serve: Before serving, top the cheesecake with the remaining coconut-pecan mixture for added texture and flavor. Drizzle with chocolate ganache or sauce if desired. Slice, serve chilled, and enjoy this decadent German Chocolate Cheesecake.
Notes
- Use room temperature ingredients for smoother batter and consistent texture.
- Wrap the springform pan securely with heavy-duty foil to prevent water from leaking in during the water bath baking.
- Allow the cheesecake to chill thoroughly to ensure clean slices when serving.
- To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring halfway through.
- Chocolate ganache can be made by melting equal parts chocolate and heavy cream and drizzling over the cooled cheesecake.
- Store leftover cheesecake covered in the refrigerator for up to 5 days.
